It has been a grueling summer in NYC, and I (along with every New Yorker) have been looking so forward to brining out my trench coats, boots, and light jackets.
And yesterday, it happened.
We woke up and felt a chill in the air. Our apartment, without the (expensive) efforts from our AC window units, was actually cool!! I groggily searched for my fuzzy robe and slippers, proudly adorned my new fall gear, and thought of only one thing:
Eating a chili dinner followed by Netflix beneath a cozy blanket.
And it was delicious!
Here’s what I needed to make it!
1 lg yellow onion
1lb mushrooms (portobello would be delicious, but another other mushroom does the job as well)
1 red bell pepper
1 green bell pepper
1 halepeno (unless you lovvvveee heat. Then I’d do 2. Be ready-that’s all I have to say)
2 small zucchini squash
2-28oz cans diced tomatoes
3 cans HOW MANY OUNCES of beans (drained and rinsed)
I chose two black and one kidney. Whatever beans are your favorite-they all get the job done!
2 cloves of garlic (or less/more if you like)
2 Tbs chili powder
1 tsp cumin
Salt and pepper to taste
1/4 tsp Cayenne powder (or to taste)
Optional Vegan Garnish Ideas: Avocado, green onions, cheddar cheese, sour craem
1. Heat up oil in a large pot. Cook each ingredient until fragrant(3-4 mins) in the following order: onions, peppers, squash, jalapenos, garlic.
2. Add spices (2-3 mins)
3. Add diced tomatoes and (drained and rinsed) beans.
4. Bring to a simmer and then reduce heat on low for 20-30 mins.
Enjoy garnishing it with avocados, green onions, sour cream, and/or cheddar cheese.